In a large bowl, beat together butter and brown sugar until creamy. Mix in egg and vanilla - beat until smooth.

In a small bowl, whisk together flours, baking soda, cinnamon, allspice, and salt.

Add the flour mixture along with the grated zucchini into the butter mixture. Stir just until combined and then gently fold in the dried canberries and pecans .

Scoop batter into an 8x8" baking dish lightly coated with nonstick spray. Bake until the top springs back when lightly touched near the center, about 25-30 minutes. Cool completely in the pan on a wire rack.Click here to be taken to the main post